Preheat the oven to 400ºFPlace the cauliflower florets in a saucepan and add 1-teaspoon salt. Cover with water and simmer for 15 minutes, until florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry.Cut 4 round slices, each 1/4 inch, off one end of the onion and set aside. Coarsely chop the rest of the onion and place in a small pan with the oil and rosemary. Cook for 10 minutes over medium heat, stirring from time to time, until soft. Remove from heat and set aside to cool. Transfer the onion to a large bowl, add the eggs and basil, whisk well, and then add the flour, baking powder, turmeric, Parmesan, 1-teaspoon salt, and plenty of pepper. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets.Line the base and sides of a 9 1/2-inch/24-cm springform cake pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and nigella seeds and toss them around the inside of the pan so that they stick to the sides. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Place in the center of the oven and bake for 45 minutes, until golden brown and set; a knife inserted into the center of the cake should come out clean. Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, or at room temperature, rather than hot.Serves 4-6

Preheat the oven to 425 degreesPlace all the ingredients for the tahini sauce in a bowl with a pinch of salt. Whisk together and set aside.Place the honey, oil, coriander and cumin seeds, and thyme in a large bowl with 1-teaspoon salt and a good grind of black pepper. Add the carrots and mix well until coated, then spread them out on a large baking sheet and roast in the oven for 40 minutes, stirring gently once or twice, until cooked through and glazed.

Transfer the carrots to a large serving platter or individual plates. Serve warm or at room temperature, with a spoonful of sauce on top, garnished with the cilantro.Serves 4

Preheat the oven to 350 degrees F.Mix the kasha and eggs together in a large pot. Put the pot over low heat and let the moisture dry out. Stir in the stock and the seasonings. Cover the pot and transfer to the oven. Bake until all the liquid has been absorbed, about 45 minutes. Remove from the oven and let cool. Add the remaining ingredients and stir to combine. Correct the seasoning, if needed. Return the pot to the oven and cook until heated through. Transfer the kasha mixture to a serving bowl or platter and serve with brown gravy, if desired.

Preheat oven to 375. Grease a 2 quart casserole. In small saucepan combine the butter, honey, whisky, and sugar. Bring the mixture to simmer, whisking until butter and sugar are melted, reduce to a simmer, uncovered, 10 minutes. In large bowl, combine the potatoes with butter mixture, salt, and pepper. Place the mixture into the prepared dish and bake, tossing occasionally, until tender and glazed, about 45 minutes. Serve warm.

Notes

Recipe: Kosher, dairy or parve, side dish

Eileen Goltz is a food writer and host of Slice of Life on NPR. Born and raised in the Chicago area, she graduated from Indiana University and the Cordon Bleu Cooking School in Paris and currently lives in Fort Wayne. She writes for the Journal Gazette and various newspapers, magazine, websites and blogs throughout the United States and Canada. She is the author of the Perfectly Parve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman's World Magazine. Visit Eileen at her website: CuisinebyEileen.wordpress.com/tag/eileen-goltz/.

From Laura Silver, author of Knish - In search of the Jewish Soul Food"Fannie Stahl's granddaughters summoned recovered memories to bring this recipe to life. Toby Engelberg, who sold her knishes in the Bay Area for a while, enlisted the help of her elder cousin from New York, Sara Spatz, who, as a young woman, worked in her grandmother's shop in Brighton Beach. I was there to learn. What struck me most was the aroma. It filled the kitchen as soon the skins were peeled from the first onions, and lingered long after the last tray of knishes had cooled."

Dough:Turn on oven on low until dough is ready. Mix flour, sugar and salt. Add oil and water. Mix with a spoon until the dough pulls together, or use a food processor or stand mixer (with a dough hook). Turn out on board and knead, incorporating all pieces. Knead until dough is one piece and is smooth and glossy. Turn off oven. Oil dough and place in oiled, covered bowl. Place in oven until ready to use. Let rest at least 2 hours; the dough should barely rise if at all. Keeping the dough overnight in the refrigerator is fine. Bring back to room temperature before use.

Potato filling:Scrub potatoes and peel except if the new potatoes have very thin, unblemished skins. Boil about 20 minutes until knife tender and drain. Mash with a potato masher. Add oil, salt (not adding all at once and tasting as you add) and pepper and mix. Stir in the onion.

Assembling and Baking:Vegetable oil and flour as neededPreheat oven to 450 degrees. Roll out about half the dough on a lightly floured counter or table top. Roll with handle-less, rod-style rolling pin out from the center until dough is thin enough to see through, about 1/16-inch thick.

Oil top edge of dough with a pastry brush. Place 2-inch diameter line of filling about 2 inches from top edge. Pick up top edge and drape over filling. Brush oil on dough in a 2-inch strip on the bottom edge of the filling. Pick up the dough with filling and roll again onto the oiled dough, compressing the filled dough as you turn it. Repeat until the dough covers filling three to four times, being sure to always brush oil on the dough first. Use a knife to separate the filled potato knish log from the remaining dough. Cut off edges of filled dough. Cut the filled roll into pieces about 6-inches long and coil each piece like a snail, tuck the remaining end into the bottom of the coil.

Alternatively, place stuffed roll of dough onto ungreased cookie sheet, and slash with a knife crosswise every 2 inches. Leave an inch of space between each roll or coil of dough.

Bake 20-25 minutes until knish skin is browned and knishes are cooked through. Start knishes on lowest oven rack and raise to top rack after about 10-12 minutes. Let knishes cool in pan. If cooked in long rolls, cut them into individual pieces.

Knishes can be reheated in the oven or in a skillet on the stove top.Makes about 18 knishes

My whole style of cooking changed when I converted to Judaism because of the kashrut laws. This recipe is the result of that. I really loved the creamy potato bakes I grew up eating, but I didn't want to mix meat and milk, so the recipe needed to change. After searching and experimenting for some time, I finally adapted a potato gratin into this recipe.

Preheat the oven to 350F. Grease a 6-cup gratin dish or shallow ovenproof dish. Heat the oil in a saucepan over medium heat. Add the onion and cook for 20 minutes, or until soft and golden brown, stirring occasionally.Remove from the heat and stir in the thyme or rosemary.

Arrange one-third of the potato in the prepared dish, top with one third of the onion and season with salt and pepper. Repeat with two more layers, finishing with the onion.Gently pour the stock over the top of the potato and onion, until just covered. Cover with foil and bake for 1 hour. Remove the foil and bake for a further 15–20 minutes, or until golden brown.Serves 8

Generously salt and steam string beans for about 5 minutes with a sprig of thyme. Drain water and toss beans with fig jam and lemon peel. (if using string beans with braciole recipe, use half the jam, you can add more as you like.) finish with a sprinkle of Malden salt

Preheat oven to 350Process onion, carrot and celery in food processor ( I like to shred and then use processing blade); add spices, flour, matzo meal and oil. Line up two pieces of heavy-duty foil. Put 1/2 of mixture in each piece of foil. Form into a loaf, and roll up like a bonbon, twisting the ends. Bake 1 hour. Chill, slice, and reheat.You can also make it in a less traditional way by spreading in a loaf pan or square pan and covering with foil, on top of mixture and bake.

1 head of cauliflower ( cut into florets and soaked in salt water )Salt3-4 plum tomatoes in small dice3 tbsp chopped parsley3-4 scallions thinly sliced1-2 tbsp olive or avocado oilJuice of 1/2 limeSalt

Directions

Pulse cauliflower in food processor until it looks like tiny pearls. You may have to process in 2 batches. Heat olive oil in frying pan, add salt ( and pepper if you like) to taste. Remove from pan, add tomatoes,parsley and scallion and a squeeze of lime.

Dough Directions:Mix yeast with warm water and 1 tsp. honey until bubbly!Mix remaining ingredients in food processorLet rise until doubled Assembling:Mix 1 egg with 1 teaspoon of water

Roll out to desired thicknessFill dough then brush w/olive oil and bake!

Folding for Purim hamantaschen...Roll out dough into any size circle you would like...a little thinner than ¼"Brush lightly with egg that had been mixed with 1 tsp. waterplace spoonful of filling in centerFold in sides to form a trianglepinch and brush lightly again with egg mixture

Any time of year...Roll out dough into any shape you wishsquare, circle, anything!Brush lightly with egg mixture,Place spoonful of filling on one side of dough -Fold the unfilled side of dough over onto the filled side,match up edges - crimp or pinch the edges(Use a fork to seal it tight if you'd like)That's it!Bake at 450 for 15 to 20 minutes